Crispy, spiced bhindi or lady's fingers (okra), tossed with roasted peanuts and sesame seeds is an easy fry and a weekday sabzi to put together.

What's more Peanut And Sesame Bhindi Fry is crunchy, nutty and a lovely match for your Dal-Rice or Dal-Roti.

Once you start eating, it's hard to stop at one bite, declares Pratibha Kumari Singh, who often cooks this recipe.

Photograph: Pratibha Kumari Singh for Rediff

Peanut And Sesame Bhindi Fry

Serves: 2-3

Ingredient

• 250 gm bhindi or okra, cut into big pieces
• 3 tbsp peanuts
• 2 tbsp til or sesame seeds
• 2 tbsp oil
• 2 green chillies, chopped
• ½ tsp mustard seeds
• ½ tsp jeera or cumin seeds
• ¼ tsp haldi or turmeric powder
• ½ tsp red chilly powder
• ½ tsp jeera or cumin powder
• ½ tsp brown dhania or coriander powder
• Salt to taste, about ½ tsp

Method

• Dry roast the peanuts on a tawa over medium heat until crunchy.
  Take off tawa and keep aside.
• Dry roast the sesame seeds on the same tawa for 1 minute over medium heat until aromatic.
  Take off tawa and keep aside.
• Crush or grind the roasted peanuts and the sesame seeds together.
  Keep aside.
• Wash the bhindi and dry completely, wiping with a kitchen towel.
  Cut into large pieces.
• Heat the oil in a frying pan.
  Then add the mustard seeds, cumin seeds, green chillies.
  Add in the bhindi, turmeric powder.
• Cook over medium heat uncovered until the bhindi is no longer sticky and lightly crisp.
  Add the ground peanut-and-sesame mixture, red chilly powder, cumin powder, coriander powder and finally the salt.
  Mix well and fry for another 2 to 3 minutes.
• Take off heat and serve hot with Dal-Rice, or yoghurt with rice or chapattis.